Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5543221 | Meat Science | 2017 | 23 Pages |
Abstract
The current study examined the effect of vascular rinsing lamb carcases (Rinse & Chill®) with a commercially available isotonic substrate solution (98.5% water; balance: glucose, polyphosphates, and maltose) at 14 °C. Thirty, lamb carcases were randomly allocated to receive either the solution (n = 15) 25 min post slaughter on a slaughter line or no solution (n = 15). There was no apparent effect on the rate of pH decline due to infusion or muscle shortening of the M. longissimus thoracis et lumborum (LL), but there was a more than 50% reduction in toughness (lower shear force) of the LL due to infusion. Infusion resulted in lighter (L*), yellower (b*) LL and this effect was maintained during simulated colour display. There was no impact on redness (a*) of the LL and in fact a critical consumer threshold for redness was not breached on average for infused or non-infused LL. There was no evidence of elevated levels of metmyoglobin formation or lipid oxidation.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
S.M. Fowler, J.M. Claus, D.L. Hopkins,